a little bit of family | a whole lot of sweets

Single Serving Deep Dish Chocolate Chip Cookie

Why is a Single Serving Deep Dish Chocolate Chip Cookie perfect for me?

Ever since having Grace, I’ve noticed an increase in my chocolate intake. I was never a chocolate lover…but now? I can snack on that stuff all day long.

Soon after she was born, I started making loads of chocolate chip cookies: specifically Joanna Gaines’ chocolate chip cookies from her Magnolia cookbook. Oh gosh you guys, so good. SO GOOD.

The problem was, I was eating them all myself. No bueno, I know.

So, I decided to come up with a single serving version of the cookie. It is just as indulgent as the originals I was eating by the handful, but I can only eat just one.

Ahh, That is the miracle of a Single Serving Deep Dish Chocolate Chip Cookie…haha

I made this recipe, coincidentally, on National Chocolate Chip Cookie Day. Speaking of those national holidays…who decides when they happen? And why are there so many?

Anyways, they’re fun and I kinda like them so it’s alright… Gives me an excuse to bake new things in order to “celebrate” 😉

Tips and Tricks for the Perfect Cookie for One…

Anyway, this cookie really is simple to make. I don’t even mess with a bowl, I just grease the ramekin and do all the mixing in there.

However, if you want the cookie to pop out of the ramekin, grease it and set it aside. Prep the batter in another bowl and then pour into the ramekin.

I’m too lazy for that though. Just mix in the ramekin, bake and eat right out of it! It feels warm and cozy that way 😉

Oh, wait. There’s only ONE reason that would make me stir things in a separate bowl and then pour in the ramekin…

That would be for a sugary crust! All I do is grease my ramekin with softened butter and then add some white sugar to the ramekin. Twist and turn it all over to coat the butter with the sugar and discard the excess.

This sticks to the cookie and creates the perfect crunchy, sugary crust. It won’t pop out of the ramekin so if that’s what you’re looking for, don’t do this.

But if you don’t mind eating straight out of the cup (I mean why would you? There’s nothing cozier!), prep this sugar crust and thank me later!

You can easily double this recipe if you want to make one bigger cookie to share! We’ve done that a few times around here 😉

Variations and Add-ins:

You could also “bake” this cookie in the microwave! Put it in for about 2 minutes in a microwave save bowl or mug. Check if it’s cooked through as you like it. If you prefer a gooey center, 2 minutes is probably good!

Simply keep adding 30 second intervals until it reaches your favorite cookie texture! This results in more of a cookie / cake texture, but it’s faster than using the oven and totally delicious!

Another option is to use your toaster oven! Set it to 300 and bake for 20 minutes. If it’s not cooked through, raise it up to 350 and add another 5-7 minutes. Turns out amazing!

For add-ins, be creative! You could do:

M&Ms

white chocolate chips

shredded coconut

mini marshmallows in the batter

toasted marshmallows on top (after it’s fully baked, add marshmallows on top and place in the oven on broil until toasty!)

The list goes on and on! If you have a good idea, drop it below!

If you make this cookie, be sure to tag me on Instagram or use the hashtag #toeatdrinkandbemarried. I’d love to see your creation and share your cookie on my page!

Who doesn’t love chocolate chip cookies? Now that the kids have all moved out, I don’t bake nearly as much as I used to. I love that this makes a single serving instead of three dozen individual cookies!